Takeaway-Style Chicken

by Dr Rupy Aujla
Star 4.5
    20m prep time
    60m total time
    Easy level
    16 ingredients

This sticky sweet and salty takeaway-style dish takes minutes. When I want comfort food, it satisfies the craving but it’s surprisingly high in fibre, diversity and protein. You could easily swap out the chicken for tofu instead if you prefer to keep it plant based. I generally use whatever vegetables I have in the fridge to toss into a wok, but the classic pairing of peppers and green beans is what I would reach for. This is a crowd-pleasing, flavourful, family-style recipe that has a ton of fibre and plant polyphenols, helping everyone to be healthier with each bite.

Method

Based on 4 servings, adjust as needed.

Step 1

Mix half of the soy sauce with the diced chicken in a mixing bowl, dust in the 2/3rds of the cornflour to coat and leave to marinate for 15–20 minutes.

Step 2

Drizzle the marinated chicken with a little oil, then spread out evenly in a lined air fryer and cook at 200°C for 15 minutes until crispy and cooked through. Alternatively, bake in the oven at 200°C for 20–25 minutes.

Step 3

Mix the remaining soy and cornflour with the rice vinegar, hoisin sauce and red chilli flakes with 4 tablespoons of water (if cooking for 4) and set aside. Heat a large wok over a medium–high heat, add a drizzle of olive oil and cook the garlic and ginger for 30 seconds before adding the diced peppers and green beans or sugar snap peas and stir-frying for 3–4 minutes.

Step 4

Add the cooked chicken to the wok, then add the sauce and give everything a good mix. The sauce will reduce and thicken quickly so be sure to keep the ingredients moving in the wok.

Step 5

When the sauce has thickened, remove from the heat. Serve on a platter with the warm rice, spring onions and snipped chives. Garnish with the toasted peanuts.
  • Ingredients
  • Based on 4 servings
  • 80g Peanuts, toasted and roughly chopped, to garnish 1 x Stamford Street Co. Salted Peanuts 200g
  • 4tbsp Dark Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
  • 10g Fresh Root Ginger, peeled and grated 1 x Sainsbury's Ginger 100g
  • 1 Green Pepper, deseeded and cut into 3cm chunks 1 x Sainsbury's Green Pepper
  • 1 Red Pepper, deseeded and cut into 3cm chunks 1 x Sainsbury's Red Pepper
  • 20g Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 3 Garlic Cloves, grated 1 x Sainsbury's Garlic
  • 500g Chicken Thighs, skinless and boneless, cut into 3cm chunks 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets
  • 3tbsp Cornflour 1 x Sainsbury's Cornflour 500g
  • 2tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 200g Green Beans, or sugar snaps, halved 1 x Sainsbury's Fine Green Beans 200g
  • 2tbsp Rice Wine Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
  • 2tbsp Hoisin Sauce 1 x Sainsbury's Hoisin Sauce 150ml
  • 1tsp Red Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 2 Pouches Cooked Brown Rice, warmed 2 x Ben's Original Classic Wholegrain Microwave Rice 220g
  • 20g Chives, or garlic chives, finely chopped 1 x Sainsbury's Bunched Chives 20g
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